Peach Preserves Recipe Paula Deen

peach preserves

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This recipe comes to Country Living from chef and author Norma Jean Darden. To see more of Norma Jean's recipes, check out her classic cookbook, Spoonbread & Strawberry Wine. Published more than 25 years ago and still in print, it's a wonderful collection of southern heritage recipes and family history. Norma Jean began her successful career in food after years as a top fashion model in New York City, and she now operates several restaurants. To purchase her book or find out more, go to spoonbreadinc.com.

3 1/2 c. sugar

2 lb. fresh peaches

Juice of 1/2 lemon

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Bring the sugar and 2 cups water to a boil in a large saucepan. Add the peaches and cook over medium heat until the syrup is clear and slightly thickened, and the peaches are tender — 8 to 10 minutes. Cover, refrigerate, and let stand overnight. Remove the fruit from syrup and transfer to pint jars. Place the remaining syrup and the lemon juice in a medium saucepan and bring to a boil, stirring frequently, until the syrup reaches the consistency of molasses or honey. Pour the syrup over the peaches and let cool to room temperature. Cover and keep refrigerated for up to 3 weeks.

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